After these are baked, they will stay crispy for hours. The buttery flakey pie crust will protect these from drying out and are great for a picnic or summer outdoor barbecue. Transfer these crispy empanadas to a foil tray covered with perforated foil to ensure the crust stays crisp.
I love the taste of these cheesy potatoes wrapped in pie crust. This is a quick method to take leftovers and repurpose them into something even better. If you have the time to make your dough or you can find store-bought empanada wrappers, try it out. It will get infinitely better.
